Steak with pomegranate glaze and roasted new potatoes

What could be better than steak and potatoes? Um, nothing! In this case, the potatoes are our main course and the steak and salad are merely there to balance out the meal. Seriously, these potatoes are awesome. They have a slightly crispy exterior and a creamy, almost mashed potato-like interior. And they're pretty easy to make - just coat with an herb/oil mixture and roast about 45 minutes. Now on to the side dishes . . .

First, coat the steak with ground peppercorn melange and sear in a skillet in some hot oil. Cook the steak to the desired doneness and transfer to a platter to rest.

Next, prepare the glaze in the same skillet. Add pomegranate juice, brown sugar and balsamic vinegar and reduce until slightly thickened.

Toss some arugula with oil and vinegar and plate with the steak. Cover the steak with the glaze and eat!

Steak with Mixed Peppercorns and Pomegranate Glaze
From Bon Appetite
Serves 4

1 1/4 lb top sirloin steak
1 1/2 tsp chopped fresh rosemary
2 1/2 tsp olive oil, divided
1 cup pomegranate juice
4 tsp brown sugar
2 1/2 tsp balsamic vinegar, divided
4 cups arugula

Sprinkle steak generously with coarsely ground peppercorn melange, salt and rosemary. Heat 1 1/2 tsp olive oil in skillet over medium-high heat. Add steak and cook to desired doneness (about 5 minutes per side for medium rare). Transfer steak to platter. Add pomegranate juice, brown sugar, and 2 tsp balsamic vinegar to skillet. Boil until reduced to about 1/4 cup, stirring occasionally, about 5 minutes. Toss arugula with 1 tsp olive oil and 1/2 tsp balsamic vinegar. Season to taste with salt. Serve salad with steak and drizzle on glaze.


Roasted New Potatoes with Herbs
From Williams-Sonoma Potato
Serves 4

1 shallot, chopped
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh oregano
1 large garlic clove, chopped
1 bay leaf, finely crumbled
1/2 cup olive oil
16 red new potatoes, scrubbed and patted dry

Preheat oven to 375 and spray a baking sheet with non-stick spray. In a food processor, combine shallot, thyme, sage, oregano, garlic, bay leaf, 3/4 teaspoon salt and 1/2 tsp pepper. Add the olive oil and blend just until the shallot is finely chopped. Transfer 1/3 cup of the herb mixture to a large bowl.

Peel a strip 1/2 wide around the center of each potato and add the potatoes to the bowl with the herb mixture. Toss the potatoes to coat. Transfer the potatoes to the baking sheet and cook, turning occasionally, about 45 minutes. Drizzle the potatoes with the remaining herb mixture and serve.